30 
CoivORADO ExPE:RIME:nT STATION 
ciple is still more imperative when it concerns milling products as an 
expert miller might usemiy appliances and make an excellent flour but 
he certainly would be able to produce a much better flour in his own 
plant. For such reasons I have presented a separate table entitled 
“Baking Tests with Check Flours” which represents the best brands 
on our market in order to compare the results obtained with our Colo¬ 
rado flours. These check flours are, of course, high-grade patent 
flours, while the samples from the mills of this State are of various 
grades made from a variety of different wheats in some cases blended 
by chance mixing in the bins, in others with a definite purpose and 
wisely, and in others not blended at all. These facts should all be 
borne in mind in making any comparisons of the results. 
An examination of these tables shows that with the check flour the 
lowest yield of bread'from lOO grams or flour was 143 grams and that 
two other trials with this flour gave 144 grams. The smallest volume 
yielded by 100 grams of any of these samples was 475 c.c., other samples 
of the same brand yielded 478,493 and 505 c.c., showing fairly uniform 
results in this respect. The largest yield of bread from 100 grams of 
flour was 151 grams, and the largest volume was 541 c.c. All of these 
samples are supposed to have been made from hard wheats. We know 
that this is not the case with the samples from the Colorado mills. In 
a few instances we know of what wheats the flours were made. For 
instance, flour No. 4 was made from a mixture of Defiance wheat* and 
a soft Idaho wheat, probably Dicklow Spring wheat, also. No. 13 was 
made from a mixture which was very rich in Defiance, again. No. 23 
“Silver Bell” brand was a 70-percent patent made from soft wheat. 
We find that the flour from the Defiance wheat requires the least 
water and yields the smallest weight of bread, and is always deficient 
in volume. Sample No. 13, which required only 53 percent of water to 
make a dough was flour from Defiance wheat. We see that the water 
required by these samples varies from 57 to 72 percent. The maximum 
that I have found required by a sample of Colorado flour was one of 
Mr. Hoffman’s which required 88 percent. This sample is not given 
in the tables. The range in the water required by these samples is 
mostly from 57 to 62 percent, which is fully an average water require¬ 
ment. The water content of these flours themselves, as we have shown 
in a separate table, is mostly a little less than 12.0 percent and the crude 
protein about lo.o percent, except for flour made from distinctly soft 
wheats, in which it may fall materially below lo.o percent. 
The yield of bread per 100 lbs. of flour is from 144 to 154 lbs. 
or from 282 to 305 one-pound loaves per barrel of 196 pounds, except 
*Defiance wheat is not to be confused with “Defiance” flour which is 
ground from blended wheats. 
